Creamy Potato Soup with Italian Sausage

You know those days when you need something more than just a meal? You need a bowl of pure comfort. A soup that warms you from the inside out and feels like a big, cozy hug.

This Creamy Potato Soup with Italian Sausage is exactly that. It’s hearty, full of flavor, and surprisingly simple to make.

Forget those thin, boring potato soups. We’re making something that eats like a meal. Let’s get to it.

What You’ll Need

This recipe uses simple ingredients you can find anywhere. The Italian sausage is the star, so get one you really like.

• 1 lb Italian sausage (mild or hot)
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups Yukon Gold potatoes, peeled and cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups fresh kale or spinach, chopped
• 1 tsp dried oregano
• Salt and black pepper to taste
• 2 tbsp olive oil

Pro Tips

I’ve made this soup hundreds of times. Here are a few things I’ve learned that make a real difference.

Brown the Sausage Properly

Don’t just cook the sausage until it’s no longer pink. Let it get some real color and crispy bits in the pan. Those browned bits are pure flavor that will make your whole soup taste better.

Don’t Over-Boil the Potatoes

Cook the potatoes just until they are fork-tender. If you boil them for too long, they turn to mush. We want some texture, not potato paste.

Mash, Don’t Blend

For the best texture, use a potato masher to break up about half of the potatoes right in the pot. This thickens the soup naturally while leaving you with nice chunks of potato. A blender can make it gummy.

Warm Your Cream

Adding cold cream directly to a hot soup can sometimes make it curdle. To be safe, warm the cream gently in the microwave or a small saucepan before stirring it in.

Tools You’ll Use

You don’t need any fancy gadgets for this one.

• Large pot or Dutch oven
• Wooden spoon or spatula
• Knife
• Cutting board
• Potato masher

Substitutions and Variations

This soup is easy to change up based on what you have.

Ingredient	Substitution	Note
Italian Sausage	Turkey sausage	Lighter option
	Chorizo	For a smoky, spicy kick
	Plant-based crumbles	For a vegetarian version
Heavy Cream	Full-fat coconut milk	Adds a slight sweetness
	Half-and-half	Less rich
Kale/Spinach	Swiss chard	Cook a little longer

You can also add a pinch of red pepper flakes with the garlic for extra heat. A sprinkle of Parmesan cheese on top when serving is also a great idea.

How to Make Creamy Potato Soup with Italian Sausage

Follow these steps for a perfect pot of soup every time.

Step 1: Heat the olive oil in a large pot over medium-high heat. Add the Italian sausage and cook until browned, breaking it up with a spoon. Remove the sausage with a slotted spoon and set it aside, leaving the rendered fat in the pot.

Step 2: Add the chopped onion to the pot and cook for 5-7 minutes, until soft. Stir in the minced garlic and dried oregano and cook for another minute until you can smell it.

Step 3: Add the cubed potatoes and chicken broth to the pot. Bring it to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Step 4: Use a potato masher to gently mash about half of the potatoes directly in the pot. This will thicken the soup.

Step 5: Reduce the heat to low. Slowly stir in the heavy cream and the cooked sausage.

Step 6: Add the chopped kale or spinach and stir until it has wilted, which should only take a couple of minutes.

Step 7: Season with salt and pepper to your liking. Serve hot.

Nutrition, Swaps, and Pairings

Here’s how to fit this soup into your life and what to serve with it.

Diet-Friendly Swaps

Making a few small changes can help this recipe fit different eating styles.

Diet	Ingredient Swap	Instructions
Dairy-Free	Use olive oil, not butter.	Swap heavy cream for full-fat coconut milk.
Lower-Carb	Use cauliflower florets.	Replace half the potatoes with cauliflower.
Vegetarian	Use veggie broth.	Swap sausage for plant-based crumbles or white beans.

Disclaimer: Nutritional information is an estimate. Actual values vary based on ingredients used.

What to Serve with It

This soup is a meal on its own, but a little something on the side never hurts.

• Crusty bread for dipping
• A simple green salad with a vinaigrette
• Garlic bread or cheese toast

Cooking Time Tips

• Mise en place: Chop all your vegetables before you start cooking. This French term just means “everything in its place.”
• Multitask: While the potatoes are simmering, you can be cleaning up your prep station.

Leftovers and Storage

This soup is great the next day. Sometimes it’s even better.

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

The soup will thicken as it cools. When reheating, you may need to add a splash of broth or water to get it back to the right consistency. Reheat gently on the stove or in the microwave.

I don’t recommend freezing this soup. The potatoes can become grainy when thawed.

Frequently Asked Questions

Q1. Can I use a different kind of potato?
Ans: Yes, but Yukon Golds are best because they are creamy and hold their shape. Russets will work, but they can fall apart more easily and make the soup a bit grainy.

Q2. Is this soup spicy?
Ans: It depends on your sausage. If you use hot Italian sausage, it will have a kick. For a milder soup, use mild Italian sausage. You control the heat.

Q3. Can I make this in a slow cooker?
Ans: You can. Brown the sausage and onions on the stove first, then add everything except the cream and greens to the slow cooker. Cook on low for 6-8 hours. Mash the potatoes, then stir in the cream and greens during the last 30 minutes.

Wrapping Up

This soup is more than just a recipe; it’s a go-to for those busy weeknights or lazy weekends when you need something seriously satisfying. It’s simple, filling, and tastes incredible.

Give it a try and see for yourself.

When you make it, come back and leave a comment below. I’d love to hear how it turned out or if you made any fun changes